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¼ cup low-sodium Soy Sauce
¼ cup Oyster Sauce
3 tablespoons finely chopped Cilantro
2 tablespoons finely chopped Garlic
2 tablespoons Sugar
1 teaspoon freshly ground Black Pepper
2 pounds Pork Tenderloin, cut into ½ inch pieces and pounded lightly between waxed paper
Chile Sauce
½ cup fresh Lime Juice
¼ cup Fish Sauce
1 tablespoon Soy Sauce
1 fresh Thai Red Chile, finely diced
2 teaspoons Sugar
1 Shallot, finely diced
Combine all ingredients in a small bowl. Cover and let sit at room temperature for one hour before serving.
Wisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl. Place the mixture in a plastic food storage bag and add the pork to marinade for 1 to 4 hours. Remove the pork from the marinade and skewer onto 2 skewers so that the meat lies flat. Heat the grill to high and grill the meat on both sides until slightly charred and cooked through, about 2 minutes per side. Serve with Chile Sauce or a store bought dipping sauce and brown rice. (This is a kid friendly meal.)
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